CRUST-LESS QUICHE
“I did not measure any ingredients, so I am giving you estimates here. You can add whatever you wish and I am sure it will turn out amazing. Waste not, want not. This morning I sliced it into blocks, and enjoyed it as breakfast. Oh, so delicious.”
- 6 eggs
- 100 ml cream
- ± 250 ml milk
- ± 125 ml sour cream
- 100 g cheddar cheese, shredded
- 100 g Havarti cheese slabs, cut into thin strips and then each strip into smaller pieces to resemble shredded cheese
- ½ large onion, chopped
- ± 400 g bacon, cut into small cubes
- 1 thick slice of a wheel of feta cheese, crumbled
- dried parsley, to taste
Fry the chopped onion, not brown, just shiny and not raw.
Fry the chopped bacon pieces; again it should be done, but NOT crispy.
Crack eggs in a large bowl, and use a hand whisk and beat slightly.
Add the cream, milk, sour cream and all the other ingredients – only keep the feta aside – and mix through until well mixed.
Paint a flat baking dish with oil and pour the mixture into the dish and add the feta at the end. Sprinkle dried parsley over the entire quiche. Bake in pre-heated oven at 180 °C for approximately 40 – 60 minutes, depending on the amount of egg mixture you have and your personal preference.
It must be baked until set in the centre, but be careful that you do not burn the edges.
Once it cools down, it will set even more and be solid.
If need be, turn down the oven slightly to around 150 °C half way through the baking process, just to ensure that its cooked through and set properly.
If you have some more cheese, add more shredded cheese at the end of the baking process and broil it until cheese melted. Unfortunately I ran out of cheese, so I just turned the oven to broil at the end to add extra colour to the top of the crust.
Enjoy it with a side of salad or, as I did, with some slices of avocado.
Recipe posted by: Esme Slabs
Photo: Esme Slabs
